Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

If you’re hunting for a cozy, fall-inspired treat that’s both indulgent and totally plant-based, you’re gonna love this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe. Just imagine soft, cakey donuts bursting with pumpkin spice goodness, perfectly balanced by a sweet, cinnamon-kissed maple glaze that’s oh-so-glossy and addictive. I’ve made these countless times, tweaking the glaze thickness and spice level, and every batch turns out like a little slice of autumn heaven. Stick with me—I’ll walk you through every step so you nail these donuts in your first try!

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Ingredients & Why They Work

Every ingredient here plays a role in creating the perfect vegan pumpkin donut. The flour gives structure, while brown sugar adds sweetness and subtle molasses notes. Vegan butter keeps things rich, and oat milk creates a tender crumb. I always recommend using fresh pumpkin puree if you can—it adds a lovely depth you just can’t replicate with canned versions.

• All-purpose flour: A versatile base that ensures your donuts have a light but sturdy texture.
• Light brown sugar: Its molasses content brings warmth and moisture, enhancing the pumpkin’s natural sweetness.
• Baking powder: Helps the donuts rise and maintain that fluffy texture you’re aiming for.
• Pumpkin pie spice: The signature blend giving these donuts their irresistible fall flavor—cinnamon, nutmeg, ginger, and clove all in one.
• Salt: Balances the sweetness and enhances the spices’ aroma.
• Melted vegan butter: Adds richness and helps keep the crumb soft, but you can swap with neutral oil if you prefer.
• Pumpkin puree: The star ingredient—moistens the batter and delivers authentic pumpkin flavor.
• Oat milk: A creamy, mild plant milk that blends perfectly without adding any overpowering flavors.
• Pure vanilla extract: Rounds out the flavor profile, adding a sweet, warm background note.
• Powdered sugar (for glaze): Gives that smooth, sweet base for the glaze that clings to the donuts.
• Pure maple syrup: Adds rich sweetness with layers of complexity beyond plain sugar.
• Ground cinnamon: Perfectly complements the pumpkin and maple in the glaze with subtle warmth.

Tweak to Your Taste

I love how flexible this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe is. It’s a great base to adjust according to what flavors you crave or dietary needs you may have. Trust me, a little experimentation can make your batch totally unique and still absolutely delicious.

• Spice it up: Sometimes I add a pinch of ground cloves or cardamom to the donut batter for a little extra warmth—it’s a subtle but delicious upgrade.
• Oil swap: If you want these donuts oil-free, replace the vegan butter with applesauce or a plain vegan yogurt—you’ll get a softer, slightly denser donut but still tasty.
• Glaze variations: Tried swapping maple syrup for agave nectar or adding a splash of bourbon to the glaze for a grown-up twist—both were hits at my last brunch party.
• Gluten-free option: Use a gluten-free all-purpose flour blend instead of regular flour to keep these donuts accessible to all your friends!

Step-by-Step: How I Make Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Step 1: Prepping the Batter

I start by preheating the oven to 350°F and greasing my donut pan lightly with non-stick spray to ensure easy release later. In a big bowl, I whisk together the dry ingredients—flour, brown sugar, baking powder, pumpkin pie spice, and salt—until they’re evenly combined and smelling wonderfully spicy.

Step 2: Mixing the Wet Ingredients

Next, I add the melted vegan butter, pumpkin puree, oat milk, and vanilla extract. Don’t rush this part—a good mix creates a smooth batter, but be gentle. Overmixing can make the donuts tough, so I stir until just combined with a big spoon.

Step 3: Filling the Donut Pan

This is where things can get a little messy if you’re not prepared. I find using a piping bag (or a zip-top bag with the corner snipped off) really helps get the batter into each donut cavity without spilling. Fill each one almost to the top, leaving just a tiny bit of space because these rise slightly.

Step 4: Baking to Perfection

Pop the pan into the oven for 10-12 minutes. Keep an eye out—when the edges turn a light golden brown and a gentle press on the donut springs back, they’re done. Overbake, and they dry out; underbake, and they stay doughy, so this timing is key!

Step 5: Making the Cinnamon Maple Glaze

While the donuts cool just a little, I whisk powdered sugar, maple syrup, and cinnamon together in a bowl. Then I add oat milk one teaspoon at a time until it reaches that perfect pourable consistency—think runny like corn syrup but still able to cling to the donuts. It’s a balance you’ll nail after a few tries.

Step 6: Glazing and Serving

I like to dip the slightly cooled donuts into the glaze, letting excess drip off before setting them on a wire rack lined with parchment paper. If I have patience, I let the glaze harden for 15 minutes—it forms this lovely light crust on top. But honestly, eating them fresh and gooey is just as satisfying!

How to Serve Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe

Garnishes

I often sprinkle a pinch of ground cinnamon or even chopped toasted pecans on top of the flax-glazed donuts for a little crunch and an extra hint of nuttiness—it just feels so cozy, especially on a crisp fall morning.

Side Dishes

These donuts pair wonderfully with a warm beverage like chai tea or a spiced latte. For brunch, I love serving them alongside a fresh fruit salad with citrus to brighten the palate or a creamy vegan yogurt bowl.

Creative Ways to Present

For a festive touch at holiday gatherings, I’ve arranged these donuts stacked on a rustic wooden board, garnished with sprigs of fresh rosemary and small pumpkins around. Another fun way is to drizzle the glaze artistically right before serving and dust with edible gold shimmer for a party-ready look.

Make Ahead and Storage

Storing Leftovers

Once glazed, I store leftover donuts in an airtight container at room temperature for up to 2 days—if you want the glaze to stay shiny and firm, keep them in a cool spot out of direct sunlight.

Freezing

I’ve frozen the baked donuts (without glaze) by wrapping each individually in plastic wrap and placing them in a freezer bag. They keep great for up to 2 months. When you’re ready to enjoy, thaw at room temperature and then glaze fresh for that unbeatable finish.

Reheating

To bring frozen donuts back to life, I pop them in the oven at 325°F for about 5-7 minutes—this lightly crisps the edges while keeping the inside soft. If glazed, it’s best to re-glaze after reheating to keep that luscious, glossy finish.

FAQs

Final Thoughts

I can’t stress enough how much joy this Vegan Pumpkin Donuts with Cinnamon Maple Glaze Recipe has brought into my kitchen—and my friends’ too! It’s that perfect blend of warm, sweet, and slightly spicy that just brightens up any morning or afternoon snack. Plus, knowing these donuts are vegan makes it even sweeter to share with anyone, no matter their diet. Give them a try—you’ll be so glad you did, and I’d bet a batch will disappear faster than you expect!

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